Easy Crepe Recipes

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CREPES

Make and share this Crepes recipe from Food.com.

Provided by MizzNezz

Categories     Breakfast

Time 15m

Yield 7 crepes

Number Of Ingredients 5



Crepes image

Steps:

  • Combine flour, milk, eggs, and oil.
  • Add salt.
  • Heat a lightly greased 6 inch skillet; remove from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.

Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt

CREPES

This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Provided by Erin Nesbit

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h20m

Yield 8

Number Of Ingredients 5



Crepes image

Steps:

  • In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  • Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g

2 eggs
1 cup milk
⅔ cup all-purpose flour
1 pinch salt
1 ½ teaspoons vegetable oil

THE BEST CREPES

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8



The Best Crepes image

Steps:

  • Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
  • Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
  • Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
  • For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

BASIC CREPES

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6



Basic Crepes image

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

CREPES

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 17 to 22 crepes

Number Of Ingredients 6



Crepes image

Steps:

  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

BASIC CREPE RECIPE

Provided by Food Network Kitchen

Categories     dessert

Time 17m

Number Of Ingredients 5



Basic Crepe Recipe image

Steps:

  • In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

1 cup all purpose flour
1 1/2 cups water
3 eggs
Salt
Oil

EASY CRêPES

Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday

Provided by Cassie Best

Categories     Dessert, Dinner, Snack

Time 25m

Yield Makes 8 large pancakes

Number Of Ingredients 4



Easy crêpes image

Steps:

  • Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
  • Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

175g plain flour
3 large eggs
450ml milk
sunflower oil , for frying

EASY CREPES!

Heres my recipe for crepes so far that I have taken and simplified a common ground from other crepes recipes I found. Its easy to remember and easy to double or even cut the ingredients in half if its just for one. This recipe so far is for one or two but you can easy double! Very tasty!

Provided by Cherish-my-hotdish

Categories     Breakfast

Time 8m

Yield 4 Crepes, 1-2 serving(s)

Number Of Ingredients 8



Easy Crepes! image

Steps:

  • Oil or spray pan and preheat oven-top to medium high (around 8) while you mix. Combine the dry ingredients first then add vanilla, milk and eggs and wisk away. Then add melted but COOLED butter, otherwise you'll have tiny egg clumps. I usually mix even more with a handheld mixer to make sure its all mixed very well.
  • Pour the batter as you would like a pancake but since I dont have an actual crepe maker I pour the batter and swirl the pan around so the batter becomes thinner and wider. Let sit until bottom starts to have golden brown swirlies, then you can flip (I just use a spatula to flip and to loosen the bottom after a few seconds of cooking, its never burned but it might depend on the material yours is made of).
  • After you've made your crepe you can add whatever you like! My personal favorite is a bit of butter, strawberry preserves, caramel, whipped cream and 1 scoop of ice cream! I havent done anything with non-sweat crepes but sure will in the future -- Enjoy!

1 cup flour
2 eggs
1 cup milk
1 tablespoon butter (melted but cooled)
1 pinch salt
1 teaspoon sugar (leave out for non-sweet crepe)
2 -4 drops vanilla extract (or more if you like, leave out for non-sweet crepe)
oil (to distribute on pan)

EASY CREPES

Categories     Dairy     Egg     Breakfast     Brunch     Dessert     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 crepes

Number Of Ingredients 7



Easy Crepes image

Steps:

  • Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
  • Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray

BASIC CREPES

This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 crepes.

Number Of Ingredients 6



Basic Crepes image

Steps:

  • In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

4 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter

SIMPLE CREPES

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h15m

Yield Makes 12 (8-inch) crepes

Number Of Ingredients 6



Simple Crepes image

Steps:

  • In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
  • Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
  • Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!

Provided by cooking in cairo...

Categories     Breakfast

Time 25m

Yield 12-14 crepes

Number Of Ingredients 7



Super Easy, Super Delicious Breakfast Crepes image

Steps:

  • In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
  • Add sugar and salt, blend for a few seconds turn off.
  • Add melted butter and vanilla, blend a few seconds turn off.
  • Add flour, blend until all mixed.
  • Okay now for cooking them, this is what I did --
  • I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
  • Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
  • I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
  • So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
  • *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
  • Serve with powdered sugar, jam, fruits any filling of your choice!
  • *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
  • *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup flour

CREPES MADE EASY

Truly a simple and easy way to make crepes. This is actually more of a technique than a recipe. Beat eggs, add enough flour to thicken to a thick cake batter consistency and then thin with milk, till the consistency of cream. Change the amount of eggs for more or less batter. Very easy and very versatile. And very yummy. Please note that ingredients are just estimates due to the technique.

Provided by C. Taylor

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Crepes Made Easy image

Steps:

  • With a whisk, beat eggs till well mixed and then start to add the flour. Add enough to thicken the batter to the consistency of a thick cake batter (or brownie batter).
  • Then slowly start to mix in the milk. Add enough milk to thin the batter out to the consistency of half and half. Add salt, and for sweet crepes, the sugar and vanilla. Mix.
  • Heat a 9 inch nonstick pan over med. to med/high heat. Spray with non stick spray or grease with a small drop of butter.
  • Using a small ladle or a 1/3 measuring cup, lift pan off stove and pour measured batter in, quickly swirling the batter to coat the pan. Keep swirling the pan till all the batter has solidified. Return to heat.
  • Cook approximately 1- 2 minutes. You can flip and cook other side for another 45 sec. or just remove to a plate. Repeat with remaining batter.
  • Fill with whatever you would like. My personal favorite is after flipping the crepe, I break an egg on the crepe and quickly scramble it and spread it out over the crepe, being careful not to tear the crepe. Add salt and pepper then a slice of ham and a bit of cheese. Wait a minute for the egg to cook and the cheese to melt and then fold in half and half again. Oh so good! My kids love sugar and cinnamon or jam, my husband loves lemon and sugar. And lets not forget nutella with bananas and toasted almonds.

Nutrition Facts : Calories 227.4, Fat 7.4, SaturatedFat 3.3, Cholesterol 171.4, Sodium 243.3, Carbohydrate 28.4, Fiber 0.8, Sugar 0.4, Protein 10.9

3 -4 eggs
1 cup flour
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon sugar (optional)
vanilla extract (optional)
nonstick cooking spray

EASY CREPES

Provided by Catherine McCord

Time 1h

Yield Makes 14 crepes

Number Of Ingredients 6



Easy Crepes image

Steps:

  • Place all the ingredients in a blender and puree.
  • Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).
  • Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.
  • Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.
  • Remove to a plate and continue to make remaining crepes.
  • Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.
  • Roll into a cigar shape.
  • Serve

2 large eggs
1 cup flour
3/4 cup milk
1/2 cup water
1/2 teaspoon vanilla
2 tablespoons butter, melted butter for sauteing

EASY CHICKEN-STUFFED CREPES

This is a recipe that was given to me a couple of years ago. My hubby really loves it especially when I use rotisserie chicken as part of the filling versus just chicken breast. These crepes cook very quickly so don't wander too far from the stove while cooking. They also freeze very well!

Provided by dutschd

Categories     Savory Crepes

Time 1h

Yield 10

Number Of Ingredients 11



Easy Chicken-Stuffed Crepes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
  • Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
  • Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
  • Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
  • Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 17.6 g, Cholesterol 132.1 mg, Fat 16.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 5.6 g, Sodium 647.9 mg, Sugar 3.1 g

1 ⅓ cups milk
1 cup all-purpose flour
4 large eggs
2 tablespoons oil
¼ teaspoon salt
2 (10.5 ounce) cans condensed cream of chicken soup
3 ½ cups shredded roasted chicken
1 cup shredded Cheddar cheese
⅔ cup milk
1 (4 ounce) can sliced mushrooms, drained
⅓ cup sliced almonds

EASY SAVOURY CREPES

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11



Easy Savoury Crepes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

GREAT EASY CREPES

Can't believe this great recipe with its proportions is not already on here... most of the other recipes have a higher ratio of eggs and added fats. This is great without the extra eggs and fats!

Provided by Chef TanyaW

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11



Great Easy Crepes image

Steps:

  • Heat a non-stick pan to medium hot.
  • Mix all ingredients in the blender.
  • Brush pan with a little butter or spray with Pam.
  • Pour in enough batter to cover bottom of pan in a thin layer (when you pour it in, quickly hold and turn the pan to even out batter into a circle).
  • Flip when golden.
  • Spread on your topping of choice then roll -- for example: jam; whipped cream and fresh fruit; maple syrup; fresh fruit and a sprinkling of powdered sugar; nutella.

Nutrition Facts : Calories 146.8, Fat 4, SaturatedFat 1.9, Cholesterol 70.5, Sodium 79.8, Carbohydrate 20.9, Fiber 0.6, Sugar 2.2, Protein 6.2

1 1/2 cups milk
1 cup flour
2 eggs
1 tablespoon sugar
1 pinch salt
jam
whipped cream
fresh fruit
maple syrup
nutella
powdered sugar

BREAKFAST CREPES

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Provided by Sally

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 3

Number Of Ingredients 4



Breakfast Crepes image

Steps:

  • In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
  • Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
  • Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
  • After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
  • Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g

1 cup all-purpose flour
1 cup milk
1 egg
1 pinch salt

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From robinhood.ca


EASY CREPE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter. Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe.
From natashaskitchen.com


CRêPE RECIPES | BBC GOOD FOOD
21 Recipes. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Try these crêpe recipes, then check out our savoury crêpe recipes and main collection of pancake recipes. Read our review of the best pancake pans we've tested, to find ...
From bbcgoodfood.com


EASY CREPES RECIPE | WOOLWORTHS
Whisk milk, eggs and sugar together in a bowl until well combined. Add flour, whisking well to combine. Step 2. Place a non-stick frying pan over medium heat, brush with a little butter and pour 1/3 cup mixture into pan. Rotate pan to ensure batter covers base. Cook for 2 minutes on each side or until light golden.
From woolworths.com.au


48 DELICIOUS CREPE FILLINGS THAT WILL RULE YOUR SUNDAY BRUNCH!
Steak, spinach and mushrooms come together and delight. 4. Beer, Cinnamon, Chocolate. Over at Joann Eats Well With Others you’ll find a devine concoction of beer, pumpkin and delicious cinnamon. There’s a bit of chocolate in there too. 5. Peaches & Cream. Cooking Classy gives us a classic treat when it comes to crepe filling.
From diys.com


14 BEST CREPE RECIPES | HOW TO MAKE CREPES AT HOME - FOOD COM
Thanks to a simple ricotta filling, these sweet crepes come together in just 10 minutes. A drizzle of chocolate sauce and sliced strawberries are the only toppings needed for this delicate dish.
From foodnetwork.com


15 BEST CRêPE RECIPES - THE SPRUCE EATS
Banana Crepes with Brown Sugar Rum Sauce. The Spruce / Diana Rattray. Banana and rum are a match made in heaven, so don't skimp on the brown sugar rum sauce in this fabulous brunch recipe. Add some chopped pecans, fresh berries, whipped cream, or a sprinkling of cinnamon sugar for added pizzazz. 15 of 15.
From thespruceeats.com


EASY CRêPES - STARFRIT
Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes. On your pizza pan with t-lock detachable handle, over medium heat, melt butter. About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat. Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter.
From starfrit.com


HOW TO MAKE THE PERFECT CRêPES | BBC GOOD FOOD
Learn how to make the perfect crêpes for a sensational breakfast, brunch or Pancake Day treat. Try our traditional recipe and a range of delicious toppings.
From bbcgoodfood.com


BASIC CREPE BATTER RECIPE - SERIOUS EATS
Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. Let cook until top looks dry, about 20 seconds. Using a …
From seriouseats.com


EASY CREPE RECIPE - IMMACULATE BITES
Cook the Crepes. Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Pour – Pour in about a ⅓ cup of batter, depending on your frying pan’s size. Spread – Tilt the pan so that the batter spreads across the bottom of the pan.
From africanbites.com


EASY CREPE RECIPES | MIDWEST LIVING
Wrapping the crepes into fruit-filled bundles means that you can assemble them ahead, store them in the fridge, and then zap them in the microwave before serving. (Plus, it's fun to cut in and see the ruby filling spill out.) But for a speedy and pretty variation, just fold the crepes into quarters and top with the cherries and ice cream. 4 of 7.
From midwestliving.com


EASY TO MAKE CREPES - CAFE DELITES
Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 - 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots. Repeat until all the batter is used up, mixing batter before pouring out each crepe. Stack cooked crepes on a plate. Serve warm.
From cafedelites.com


HOW TO MAKE EASY CREPES - WHOLESOME FARMHOUSE RECIPES
Basic Crepes Recipe Ingredients: Flour; Eggs; Milk; Water; Salt; Butter; The ingredients listed are all that is needed for both a sweet and savory basic crepe batter.However, if you know for sure that you are making a sweet crepe, you might want to add sugar and vanilla extract to the batter. This adds a delicious flavor to the batter and the crepe will taste so much …
From wholesomefarmhouserecipes.com


30 SIMPLE CREPE RECIPES THAT WILL MAKE YOUR DAY - HOMELYSMART
Ricotta Crepes with Smoked Salmon. A super seafood touch to the good old crepe. Recipe. 14. Vegetable Cheese Crepes. The good thing about these crepes is that they look really stylish, a kind of gourmet food and yet so simple and easy to make. Recipe. 15. Chicken and Mushroom Crepes.
From homelysmart.com


BASIC CREPE RECIPE - EASY FRENCH FOOD
Makes about 5 10-inch crepes. Ingredients. 1 large egg; pinch of salt; 1/2 cup flour; 1/2 cup plus 2 tablespoons milk; 1 teaspoon vanilla extract; 1 tablespoon sugar
From easy-french-food.com


BASIC CREPE RECIPE - THE SPRUCE EATS
Gather the ingredients. Heat the oven to 300 F if you want to keep the crepes warm as you cook. Combine the flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin and pourable but still creamy.
From thespruceeats.com


20 EASY SAVORY CREPE RECIPES - TOP RECIPES
2. Savory Cheesy Chicken Crepes. These crepes are a delicious dinner option and a great way to make something new with chicken and vegetables. First, make the crepes. Then fill them with the chicken and vegetable filling. Put them in the oven and top with cheddar cheese halfway through baking.
From topteenrecipes.com


21 EASY CREPE RECIPES: FOR WHEN A SANDWICH DOESN’T QUITE CUT IT
Made with cream cheese and eggs, this recipe is arguably the easiest way to whip up crepes — and quite possibly the tastiest. Simply blend the ingredients, cook in …
From greatist.com


25 FANCY-DANCY (BUT OH SO EASY) CREPE RECIPES TO JAZZ UP YOUR DAY
Use any combination of mushrooms you like. With red wine, honey, and vegetable broth, the sauce takes on sour, sweet, and salty tones. To make ahead, stack cooled crepes between sheets of wax paper and freeze in a zip-top plastic bag for up to 3 months. You can make the filling and sauce a day ahead. 15 of 25. View All.
From myrecipes.com


EVERYDAY EASY CREPES - SIMPLE AND SWEET FOOD
1. Using a blender, add in the ¾ cup whole milk, ½ cup water, 2 large eggs, 1 tablespoon granulated sugar, 1 cup all purpose flour, and 3 tablespoons melted butter and mix on medium high speed until a light and frothy batter forms. It should only take about 2 minutes. 2. Depending on your blender, you made need to scrape down the sides half ...
From simpleandsweetfood.com


BASIC CREPES RECIPE - PILLSBURY.COM
Steps. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom.
From pillsbury.com


17 BEST SAVORY CREPE RECIPES - INSANELY GOOD
3. Smoked Salmon Savory Crepes. Forget bagels, get your smoked salmon and cream cheese fix in with crepes instead. Quick and scrumptious, smoked salmon savory crepes are great for breakfast or a grab-and-go snack. You can doctor up the filling with fresh chives, salty capers, or sliced heirloom tomatoes.
From insanelygoodrecipes.com


CREPES RECIPE - HOW TO MAKE CREPES - CREME DE LA CRUMB
Instructions. Whisk together flour, milk, eggs, sugar, salt, melted butter, and vanilla until mixture starts to get frothy on the top. Grease a small-medium skillet (about 8-10 inches) with butter set to medium-low heat. Pour 1/4 cup of batter into the center of the pan.
From lecremedelacrumb.com


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